To Knead or Not to Knead? Anadama Bread, Part 2

Cornmeal and molasses give this bread a deep, rich flavor.  You can taste the absence of refined sugar.  That flavor is intensified with the addition of whole wheat flour.  It tastes just as great with butter and fresh jam as it does with a savory tomato and olive bruschetta.

I will definitely make this bread again and again.  So how does this recipe compare with the recipe that I posted yesterday?

It’s not an easy comparison, since the recipes are not identical.  I’ll just relate my experiences along with the recipe, and you can choose which version better suits you.

The no knead recipe uses a blend of whole wheat and bread flour (or all purpose flour).  This gives it a healthy kick and a denser texture, as well as a more earthy flavor.

The recipe also calls for vital wheat gluten, which helps the bread to rise.  Whole wheat flour tends to produce a denser bread so the gluten helps the bread to “puff” more.  I was able to find vital wheat gluten in the flour section of my regular supermarket!  I thought I was going to have to track it down at a specialty store.

The no knead recipe obviously requires less work.  You basically just dump all the ingredients in, mix, let it rest, and bake.  The other recipe uses an overnight soaker of water and cornmeal, which actually gives the cornmeal a sweeter quality that I enjoy.

Both recipes have a stopping point at which the dough can be refrigerated for baking at a later time.  I always love to have this option just in case I run out of time or want to have fresh bread again the next day.

The no knead recipe didn’t rise as high or as fast, and it came out a lot darker in color.  The loaf didn’t have much oven spring, but was still airy and not too dense inside.  Believe me, I’ve made some whole wheat loaves that come out as dense as a brick.  This is not one of them.  Nice and soft inside, with loads of flavor!

Anadama Corn Bread (No Knead)
Adapted from Healthy Bread in Five Minutes A Day, via Mother Earth News
Yield: 4 one-pound loaves

1 1/2 cups cornmeal
1/4 cup wheat germ
2 1/4 cups whole wheat flour
3 cups unbleached bread flour (or unbleached all-purpose flour)
1 1/2 tablespoons instant yeast
1 tablespoon salt
1/4 cup vital wheat gluten
3 1/2 cups lukewarm water
1/2 cup molasses

In the bowl of your mixer, or any large bowl, whisk together the cornmeal, wheat germ, flours, yeast, salt, and vital wheat gluten.  In a separate bowl, mix the water and molasses together, then add to the flour mixture.  Stir with a spoon or the paddle attachment of your mixer, until well incorporated.

Cover loosely with plastic wrap and let rest at room temperature for 2 hours, or until dough has risen and started to collapse.  It should be flat on top.

Using flour to prevent the dough from sticking, remove a one pound chunk (about the size of a grapefruit).  The dough will be very sticky and hard to handle.  Form it into a rectangle, then gently roll it into a loaf.  Place it, seam side down, into a greased 8 1/2 x 4 1/2 inch loaf pan.  Cover loosely with plastic wrap and allow to rest at room temperature for about 40 minutes.  I let it rise about 15 minutes longer, until the top of the dough was level with the top of the loaf pan.

Place the rest of the dough (or all of the dough, if you’re not baking a loaf right away) into the fridge, loosely covered with plastic wrap.  The dough will be easier to handle after being refrigerated.  When using dough straight from the refrigerator, allow to rest for 90 minutes after shaping into a loaf or round.

At least 30 minutes before you are ready to bake, preheat the oven to 450°.  Bake the loaf for 30 minutes, or until deep brown and sounds hollow when thumped on the bottom.  Remove immediately from pan and allow to cool on cooling rack before slicing.